Cooking Instructions

Preheat your oven to 350 degrees F. Begin by roasting the poblano peppers over an open flame, in the oven, or under the broiler until they're blistered and blackened.

Once roasted, place them in a bowl and cover with a towel to steam for about 10 minutes. After steaming, peel, de-seed, and cut the peppers carefully for stuffing.

Prepare a jumbo muffin tin by placing it on a cookie tray for stability. Add about a tablespoon of enchilada sauce to the bottom of each muffin cup, then place a cleaned-out poblano pepper into each cup.

Stuff each pepper with cubes of cheese, filling them generously. In a separate bowl, beat together the eggs, remaining grated cheese, milk, flour, and baking powder until fully combined.

Pour the egg mixture over and around each stuffed pepper in the muffin cups, filling them about 2/3 of the way full to allow for puffing during baking.

Bake the chile relleno cups in the preheated oven for about 30-40 minutes, or until the egg is set and the tops are lightly browned.

Once baked, remove from the oven and let cool slightly before serving.

Extra Tips

When preparing Chile Relleno Cups, make certain that the poblano peppers are well-roasted to enhance their flavor and make peeling easier.

For added flavor, consider incorporating spices or herbs into the egg mixture, and don't hesitate to mix different types of cheese for a richer taste. If you prefer a spicier kick, leave some seeds in the peppers.

Finally, serve these cups with a side of salsa or fresh avocado for an extra layer of deliciousness!